Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

I'm your cook, not your doctor. ~PAULA DEEN

I found out what the secret to life is: friends. Best friends. ~Ninny Threadgoode

Tuesday, April 28, 2009

Tri-Color Italian Rotini Pasta Salad

Here's another pasta salad for the recipe box. The first one I posted was a Creamy Pasta Salad version, and my attempt at duplicating a local restaurant's menu item. This one is made using Italian dressing and no mayonnaise.

In my thinking, the vegetables listed are the basics and to be added upon - of course, you can mix and match whatever veggies are your own favorites, or what you happen to have on hand or find at the market. Focus on fresh, raw veggies for the most part - though a handful of frozen peas are great - and preferably what's in season.

This is a fantastic pasta salad for when those peppers and tomatoes start to come in. This time I threw in some of that baby corn I had leftover from doing my Spicy Chicken & Veggie Stir Fry {times two already}, and a bit of sliced radish.

I like to have chunks of crunchy veggies in my pasta salad, but chop as thin as you like! You can also switch up the pasta - I like the tri-color rotini pasta for this recipe, but wagon wheels or shells are nice too. I also use the Good Seasons envelope seasoning to make up my own Italian dressing, but a bottled commercial dressing works great.

By the way, this pasta salad is great on its own but fantastic as written with boiled shrimp tossed in. Just add in 3/4ths to 1 full pound of boiled, peeled shrimp at the end, right before chilling. I just didn't have any shrimp thawed when I decided I wanted some pasta salad, or you can bet it sure would have been in here! Glad shrimp season is about to open - we are running low!

Boil the pasta al dente according to package directions. Drain, rinse well and set aside.

To the drained pasta, add all of the chopped vegetables, except for the tomatoes. Stir in the Italian dressing and mix all together well. Add the cooked and cooled shrimp and gently toss. Cover and refrigerate for 6 hours or overnight.

Just before serving, add the chopped tomato, toss and then sprinkle the top with Parmesan cheese and crumbled bacon, because everything is better with bacon! Store in the fridge and refresh with additional Italian dressing as needed.

Cook's Notes: Add in 1 pound of boiled shrimp, fresh or frozen; boil in water, salt, liquid crab boil and lemon for about 4 minutes or until shrimp turns pink. Drain and set aside to cool; peel. You'll add these at the end. If you're using the frozen precooked shrimp, you'll just need to thaw them, then add them in. To make this Lent friendly, omit the bacon.

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I like the idea of using pepperoni Katherine - wish I had seen your pasta salad before I posted and I sure would have added it since I didn't have shrimp. I think that would add a nice 'pep' to it! {oh, that just came out lol.. I crack me up sometimes}

I make the Pasta salad for every party in our family. Very much like yours, (and I have put pepperoni before) But, I found the key to making mine good is lots of the grated Parmesan cheese, (not the powdered stuff) Think I will add the tomato next time! Thanks!

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